Outline the chemical equation for the production of ethanol from cooked cassava?


Question: Outline the chemical equation for the production of ethanol from cooked cassava?

The production of ethanol from cooked cassava involves a fermentation process in which enzymes present in the cassava convert starch into sugars, and then yeast ferments the sugars to produce ethanol and carbon dioxide. The chemical equation for the overall process can be represented as follows:


C6H10O5 (starch) + H2O → C6H12O6 (glucose)


C6H12O6 (glucose) → 2C2H5OH (ethanol) + 2CO2 (carbon dioxide)


The first equation represents the conversion of starch, present in cooked cassava, into glucose through enzymatic hydrolysis. Enzymes naturally present in cassava or added during processing break down the starch molecules into glucose molecules.


The second equation represents the fermentation of glucose by yeast, typically Saccharomyces cerevisiae, under anaerobic conditions. Yeast metabolizes the glucose and produces ethanol and carbon dioxide as byproducts. The reaction results in the conversion of each glucose molecule into two ethanol molecules and two carbon dioxide molecules.


It's important to note that the production of ethanol from cooked cassava involves additional steps such as mashing, enzymatic hydrolysis, and separation of the ethanol from the fermented liquid. Various factors such as temperature, pH, and fermentation time can affect the efficiency and yield of ethanol production.


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